Gluten Free Rhubarb Scones -

Rhubarb scones on plates with little cups of black coffee.

5 from 1 vote

Gluten Free Rhubarb Scones

Sweet-tart gluten free rhubarb scones that highlight the season's fresh rhubarb with a mix of simple gluten free flours plus heavy cream and a pinch of warming ginger.

Prep Time15

Cook Time30

Rest time2

Total Time2 45

Course: Breakfast

Cuisine: British

Servings: scones

Calories: 405kcal

Author: Nicole Spiridakis

Ingredients

¾ cup granulated sugar
2 cups gluten-free oat flour (240 grams)
½ cup almond flour (65 grams)
3 teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon fine sea salt
½ cup unsalted butter, very cold
1 cup diced rhubarb
½ cup heavy cream
2 eggs

Optional Topping

1 teaspoon heavy cream
1 teaspoon coarse sugar, or granulated sugar

US Customary - Metric

Instructions

Whisk in the sugar, oat flour, almond flour, baking powder, ginger, and salt in a large bowl. Whisk to combine. Grate in the cold butter using a box grater. Work in the butter with a fork and/or your hands until it comes together in pea-sized crumbs. Fold in the rhubarb.
In a small bowl, whisk together the heavy cream and eggs. Drizzle over the flour mixture and stir together until moistened.
Using a little oat flour, turn out the dough on the counter and, using a little more oat flour, knead and work the dough together until it is smooth and firm. Form dough into an 8-inch disc and, using a sharp knife, cut into 8 equal pieces.
Line a baking sheet with parchment paper. Place the scones on the baking sheet and place the sheet in the fridge for at least an hour. You could also make these in advance and store them in a parchment-lined, air-tight container overnight for morning baking.
When ready to bake, preheat oven to 375°F. Brush the scones with a little cream and sprinkle them with sugar, if using. Place the scones on their prepared baking sheet, then place in the oven and bake for about 30 minutes, until scones are lightly browned and firm. Remove from oven, let cool on the sheet for 5 minutes, then place on a rack to cool completely. Scones will keep, in an air-tight container on the counter, for up to 3 days.

Notes

Oat flour substitute - If you don't eat oats, substitute sorghum flour or brown rice flour flour the oat flour by weight with great results.

Almond flour substitute - Substitute another nut flour, tiger nut flour, or try substituting teff flour.

Keep the ingredients very cold - This is the opposite of most baking advice, which asks you to bring your ingredients to room temperature! But keep your ingredients very cold, especially the butter, until you use them. You can keep butter in the freezer for maximum coldness.

Grate the butter - I love grating butter into the scone dough instead of chopping up the pieces. This is what helps to make the scones flaky because as you work the butter into the dough some pieces will stay small (and will help "steam and puff") while other pieces soften and absorb into the dough, creating tenderness.

Rest the dough - Make sure to let the batter rest for as long as possible in the fridge -- overnight is great if you can manage it.

Use a 1:1 substitute - This recipe was developed specifically to use these two gluten-free flours. However, if you wish to use a gluten-free all-purpose flour, substitute it by weight for the oat and almond flours.

Make them refined sugar-free - Use coconut sugar or maple sugar for the granulated sugar.

Make them dairy-free - Swap very cold coconut oil or your favorite non-dairy butter for the butter. Switch the heavy cream for coconut cream (not coconut milk).

Nutrition